Abstract
Polyphenol oxidase (PPO) activity, hue angle, chroma and browning index (BI) of alkaline electrolyzed (EO) water-treated apples were compared with apples treated with other anti-browning agents (ascorbic acid, citric acid and sodium metabisulfite). Alkaline EO water was shown to reduce PPO activity by about 66%. Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24-h storage than apples treated with deionized water (93.4–83.7) and hence less brown. Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid-treated apples (47.6). Alkaline EO water when combined with other anti-browning agents to treat apple was more effective on preventing browning than with the individual anti-browning agents alone. This study demonstrated that alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh-cut apples. Practical Applications The prevention of browning in fresh-cut produce is important for maintaining the quality of minimally processed products. A lot of anti-browning agents were used to prevent the enzymatic browning. However, some anti-browning compounds are associated with potential health hazards. Therefore, the use of natural anti-browning agents is still needed to produce healthy products with high quality. The anti-browning properties observed in alkaline electrolyzed (EO) water suggested that it can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh-cut apples. Alkaline EO water is environment friendly, safe for human contact and can be produced on site when needed.
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Claims 5
Claim · model-written summary
Alkaline electrolyzed water reduced PPO activity by about 66%.
- Taxon
- apples
Malus domesticat0 - Treatment
- Alkaline EO watere0
- Outcome
- PPO activitye0
- Direction
- reducee0
- Value
- about 66%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Alkaline EO water was shown to reduce PPO activity by about 66%.”
t0“Apples”
Claim · model-written summary
After 24-h storage, treated apples had less hue-angle reduction than deionized-water treated apples.
- Taxon
- ApplesMalus domesticae0
- Treatment
- alkaline EO water for 5 mine0
- Outcome
- hue anglee0
- Direction
- less reductione0
- Value
- 97.0–91.1e0
- Qualifier
- after 24-h storagee0
- Comparator
- deionized watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24-h storage than apples treated with deionized water (93.4–83.7) and hence less brown.”
Claim · model-written summary
After 24 h, alkaline EO water treated apples had lower browning index than ascorbic-acid treated apples.
- Taxon
- ApplesMalus domesticae0
- Treatment
- alkaline EO watere0
- Outcome
- BIe0
- Direction
- lowere0
- Value
- 40.8e0
- Qualifier
- after 24 he0
- Comparator
- ascorbic acid-treated applese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid-treated apples (47.6).”
Claim · model-written summary
Alkaline EO water combined with other agents prevented browning more effectively than agents alone.
- Taxon
- appleMalus domesticae0
- Treatment
- Alkaline EO water when combined with other anti-browning agentse0
- Outcome
- preventing browninge0
- Direction
- more effectivee0
- Comparator
- individual anti-browning agents alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Alkaline EO water when combined with other anti-browning agents to treat apple was more effective on preventing browning than with the individual anti-browning agents alone.”
Claim · model-written summary
The authors propose alkaline EO water to prevent browning and enhance fresh-cut apple quality.
- Taxon
- applesMalus domesticae0
- Treatment
- alkaline EO watere0
- Outcome
- prevent browning and thereby enhance the qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh-cut apples.”
The same questions in other papers
alkalinity · physiology: antioxidant enzymes · Malus domestica (apple)Positive and negative results
1 in the opposite direction
- negative
alkalinity · disease · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
alkalinity · quality: postharvest · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.